Crosnes, Pear, And Hazelnut Salad

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Substitute Jerusalem artichokes if you can't find crosnes.  The recipe combines crosnes, garlic, pears and toasted hazelnuts.  Recipe by Cheryl Long, editor of Mother Earth News, 2004
Recipe By: Cheryl Long, editor of Mother Earth News, 2004
  • PrepN/A |
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Ingredients

    • 1 cup raw crosnes
    • 2 cloves garlic, crushed
    • Juice of 1 lemon
    • 3 tablespoons hazelnut oil
    • 5 tablespoons rice vinegar
    • 4 cups mixed salad greens
    • 2 ripe Anjou or Bosc pears, halved, cored, and sliced thin
    • 1/2 cup toasted hazelnuts, coarsely chopped

Instructions

Clean the crosnes and remove any brown tips. Bring 3 cups of water to a boil in a saucepan. Add the crosnes, garlic, and lemon juice. Reduce heat and simmer for 2 minutes. Remove the pan from the heat and let the crosnes and garlic sit in the water for 5 minutes more. Drain the crosnes and pat dry on paper towels. Discard the garlic.

To make the dressing, whiz together the hazelnut oil, rice vinegar, and salt and pepper to taste in a blender. Divide the salad greens among 4 plates. Arrange the sliced pears and crosnes on top. Sprinkle with chopped nuts. Drizzle with the dressing and serve immediately.

Additional Notes

Salt and freshly ground black pepper
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